Raspberry Pie
Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!
Servings: 8 People
Ingredients
- 1 double crust pie crust
- 5 cups raspberries if using frozen make sure they are thawed
- 1 teaspoon fresh lemon juice
- ½ cup granulated sugar
- 3 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Roll out half of the pie crust and form the bottom crust in an 8-9 inch pie pan.
- In a large bowl, combine the raspberries and lemon juice.
- In a small bowl, whisk together the sugar, cornstarch, and salt.
- Add the sugar mixture to the raspberries and mix thoroughly.
- Pour the raspberry filling to the pie pan and roll out the top crust. Place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
- Combine the egg with water and brush over the top crust.
- Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
- Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.
Nutrition
Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 169mg | Potassium: 142mg | Fiber: 5g | Sugar: 16g | Vitamin A: 55IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 1mg
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